asian pork lettuce wraps

prep: 20 MINUTES | cook: 10 MINUTES | total: 30 MINUTES | serves 4

These fun little wraps are a lot like tacos, but wrapped in crisp lettuce and with a great sweet and salty Asian-inspired sauce made with hoisin, soy sauce, ginger, garlic, and mint. We love serving them in the summer because they’re not too heavy and have a nice refreshing crunch from the toppings—water chestnuts, red cabbage, carrots, and scallions—plus tons of fresh mint and cilantro. You can put out all the ingredients and let people top their own, taco bar–style, or assemble a tray and put them out as appetizers. Feel free to substitute ground chicken for the pork, or use chopped peanuts instead of the cashews. And for an even heartier meal, serve with a side of rice.

SAUCE

¼ cup hoisin sauce

2 tablespoons reduced-sodium soy sauce or tamari soy sauce

2 tablespoons fresh lime juice (1 to 2 limes)

1 tablespoon chili garlic sauce

1 tablespoon finely chopped fresh mint

1 teaspoon ground ginger

1 garlic clove, minced

PORK

1 tablespoon coconut oil or vegetable oil

1 pound ground pork

1 (8-ounce) can water chestnuts, drained and diced

LETTUCE WRAPS

1 large head Boston or butter lettuce, leaves separated

1 cup shredded red cabbage

1 medium carrot, julienned

4 scallions (white and green parts), sliced

½ cup chopped fresh cilantro

½ cup chopped fresh mint

½ cup chopped cashews

1 Make the sauce: In a small bowl, whisk together all the sauce ingredients.

2 Make the pork: Heat the oil in a large skillet over medium-high heat. Add the pork and cook, breaking it up with a wooden spoon, for 5 minutes. Add the water chestnuts and pour in the sauce. Cook for 5 more minutes, until the pork is completely cooked through.

3 Assemble the lettuce wraps: Spoon pork mixture into the center of each lettuce leaf. Top with the shredded cabbage, carrot, scallions, cilantro, mint, and cashews. Serve immediately.